Monday, December 29, 2014

Homemade Sugar Lace Recipe from Scratch

Sugar lace dominated the edible lace market for nearly the past decade! It was an instant success as it allowed people to decorate cakes with very fine sugar that resembled delicate lace often seen on beautiful wedding dresses. Cake design entered a new realm! Sugar lace has the look of a flexible royal icing. It can be spread and then peeled from the silicone mold and draped around the contours of a cake. These pieces may be made in advance, stored air-tight to retain their flexibility, and used when desired. I tried a few recipes and this one was the winner.

I used a dehydrator set on 125 F. Dry for 25 min. For directions drying with regular oven watch this Video.

Then do a second coat. And dry it again about 30 min. Drying times will be different with various temps and humidity and different sized molds. You can air dry em too at room temp, but it will take hours.

To peel take out the end first.

Then use the spatula to help it come out, while bending the mold.

When its out you can store it wrapped in to the parchment paper. Then place it in a ziplock bag. I had it stored for a few months. And its comes out perfect. I paint it with silver airbrush color, used a regular brush.

Enjoy decorating beautiful cakes!

If your sugar lace is too hard: To restore the elasticity, place a slightly damp paper towel on top. You don't want to do this for too long or you will destroy it.

Dear Lea,thanks for this great tutorial. I tried it today and it worked fine, so I can create a pretty cake for my friends birthday on sunday. Hope it will stay flexible until then.Best regards from GermanyUlrike

Thank you for your great sugar lace recipe. It works great! I was wondering if you could tell me where did you find your scroll lace mat that you use in this blog?. It would work great for my daughters birthday cake.

I've done some research on Tylose, as it's been the topic of discussion in some gum paste recipes. Wilton Tylose is not pure and is likely the difference. The online discussions I read said to stay away from it and buy professional grade tylose from a cake store (or online). I've got both and will give this recipe a whirl. The pre-made stuff is so expensive, I hesitate to use it.

Thank you for the info about tylose. I order my tylose from Bake Deco. It works great. My favorite part of this recipe that it does not dry hard. It's flexible after a few months in the zip lock bag. The premade mix did dry in week and it was crumbly.

I have the exact same lace mat as you and I cannot get it to come out without breaking! I don't think it dried properly though and I even had to go longer than it said to. The only difference is I used gum tex instead of Tylose. I really need this to work for my fair cake, please help!

Thanks for the recipe, it worked really well! I didn't have some of the ingredients on me so I made a few tweaks. The two substitutes that didnt work for me was using gumtex instead of tylose and using actual egg white in place of meringue powder. The changes that did work was I substituted glucose syrup in place of corn syrup, this was fine. I also left out the meringue powder because I couldn't find any at the shops, this didn't seem to affect the end result. I also used slightly less water as I wanted to add a lot of colour and flavour also. It turned out really gluey/blobby like a few people have described it, I scraped it on anyway and it turned out really well, really pleased :)